Hazelnut caramel bonbons

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What do you need:

20 teaspoon hazelnut caramel frosting (about 2 teaspoon per heart),

50 grams of pure chocolate from greensweet stevia

possibly some disco dip or nuts for decoration.


This is how you make them:

Step 1

Grab a mold where you can make the chocolates.

Step 2

Put about 2 teaspoon frosting in the heart and when you have done everything, put it in the freezer.

Step 3

Meanwhile, au-bain-marie melts the chocolate.

Step 4

Place a piece of parchment paper on the counter and put a cake rack on the baking paper. Remove the chocolates from the freezer and push them out of the mold. Place the bonbons on the cake rack.

Step 5

If you want to decorate a dip or nuts with the disco, get it ready and work quickly. Take a teaspoon of chocolate from the pan and pour over 1 bonbon. If necessary, decorate with the disco dip or nuts. The chocolate quickly hardens. Repeat until the chocolate is empty.

Step 6

Place the bonbons in a container and put it in the freezer. If you want to eat a bonbon, take it out of the freezer about 10 minutes in advance. You can also store in the refrigerator.



Source / photo: Manon from Vegan Flavors (@veganflavours via instagram)

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